| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons pickle relish
- 2 tablespoons cider or red wine vinegar
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 seedless cucumber, quartered lengthwise and sliced 1/2 inch thick (you can use a regular cuke, but seed it and if the skin is waxy, peel it)
- 5 to 6 ribs celery from the heart, sliced 1/2-inch thick
- 1/4 cup chopped hot or roasted red peppers or 1/2 small fresh bell pepper, whichever you have on hand
- 1 small jar marinated mushrooms or artichoke hearts or 1 cup pickled vegetable salad, “giardiniera”, chopped
- Salt and pepper
Instructions
- Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 129 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 391 mg |
Reviews
This was a nice mix of flavors, I always end up with too much celery so when I found this recipe I was hooked. I had all of the ingredients and since it was not specified I used sweet pickle relish, I liked the crunchy, fresh, sweet and vinegar combo. I added a few fresh basil leaves and a Sicilian lemon olive oil.
Really good, very unique. Not like any other salad I’ve ever made. Light, crisp and refreshing. Wasn’t sure if Rachel used sweet or dill relish. I used dill. I made the recipe using roasted bell pepper and marinated mushrooms. Next time I’ll add more bell pepper and will use marinated artichokes instead. The mushrooms aren’t “wow” and I think the artichokes would give it a good zing.